JR SOUS CHEF

Job Overview

The Junior Sous Chef assists kitchen management with daily operations, food preparation, and menu execution. Key duties include supervising assigned stations, ensuring food quality and presentation, maintaining hygiene and sanitation standards, supporting inventory and supply control, coordinating meal service, training junior staff, and covering for senior chefs when required.

Experience Required

• A minimum of 2–4 years of relevant experience is required.
• Experience should be in professional kitchen operations—ideally in high-demand environments such as hotels, cruise ships, or large restaurants. Requires knowledge of international cuisine, portion control, food safety and sanitation (HACCP), coordination with kitchen staff, and the ability to work effectively in fast-paced, multi-service settings.